Shredded Cucumbers and Chicken Breast in Sesame Oil

鸡丝黄瓜jī sī huáng guā


1 skinless chicken breast

3 Persian cucumbers

1 tsp Chinese cooking wine

3 slices ginger

6-8 Sichuan peppercorn

2 star anise

1 green onion

2 tsp sesame oil

1 clove garlic

2 tsp light soy sauce

1/2 tsp black vinegar

Prep and Cook Chicken

  1. Use a knife to prick the chicken breast and then soak it in a bowl of cold water for 10 minutes.

  2. While waiting, prep and measure the 3 slices of ginger, 6-8 Sichuan peppercorns, and 2 star anises.

  3. Wash the green onion and cut up into 3 pieces.

  4. Drain the chicken breast and squeeze any extra water out of it.

  5. Heat a small/medium sized pot over high heat.

  6. Add the chicken breast and fill with water so that there's at least two inches of water above the chicken.

  7. When the water begins to boil, remove the foam.

  8. Add Chinese cooking wine, ginger, star anise, Sichuan peppercorn, green onion, and a pinch of salt.

  9. Turn the stove to medium and cook the chicken for 30 minutes or until fully cooked.

  10. Turn off the stove and refrigerate the chicken for 15 minutes.

Assemble Dish

  1. Mince the garlic.

  2. Shred the chicken using two forks to pull pieces apart.

  3. Wash and shred cucumbers. Do this by first slicing the cucumber diagonally into long ovals. Then, cut each oval into thin strips.

  4. Add the shredded cucumber and chicken to a bowl.

  5. Add sesame oil and mix well to make sure everything is coated.

  6. Add garlic, light soy sauce, and vinegar.

  7. Mix well again, add salt to taste, and serve!